Directions

In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.

Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.

Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

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Reviews (6)

psofey17 May, 2011

Made this the other night, it was great! Could not be more simple and didn't heat up the kitchen at all. Served it with the suggested carrot slaw and that was delicious too. For two of us, I used one pound of medium shrimp, but the whole recipe of green curry sauce was more than twice what we could eat. Great flavor though. I confess I added a touch of green curry paste to mine... yum! Will make this again.

myan21 Jan, 2011

Why does Martha Stewart NOT include the nutritional value of her recipes? After all, in today's world, most are trying to consume healthier foods.

mchema3 May, 2009

This sauce was yummy... I broiled my shrimp. This sauce would also go well with chicken or fish... I served this wish an Asian style cabbage slaw...

fitzkissa1 May, 2009

Rinse shrimp and pat dry. Place in a pan with melted butter or oil. Cook until reddish pink (they will no longer have blue/grey on them). If you overcook, they will start to shrimk and become tough and chewy. Cooking only takes a few minutes.

iceni1 May, 2009

For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?